Whack all the pesto ingredients in a food processor and blitz until emulsified. Add more or less oil and/or water to generate your preferred consistency.

Slice bacon and tomatoes to preferred size and add to heated frying pan.

Boil pasta to preferred texture (al dente or well done).

When bacon/tomatoes and pasta are cooked, add pasta to frying pan, transferring some starchy water with it.

Dollop in the pesto and mix through, adding more starchy water from pasta to achieve desired consistency.

Serve. (Optional: Grate some hard cheese over once served.)